Creamy Cowboy Butter Chicken Linguine (Print Version)

# Ingredients:

→ Main

01 - 680 grams boneless, skinless chicken breasts, cut into cubes
02 - 450 grams linguine

→ Sauce and Seasonings

03 - 30 millilitres olive oil
04 - 56 grams unsalted butter
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon smoked paprika
08 - 0.25 teaspoon cayenne pepper, optional
09 - 0.25 teaspoon red pepper flakes, optional
10 - Salt, to taste
11 - Black pepper, to taste
12 - 15 grams chopped fresh parsley
13 - 30 millilitres freshly squeezed lemon juice
14 - 50 grams freshly grated Parmesan cheese
15 - 120 millilitres chicken broth
16 - 120 millilitres heavy cream
17 - 1 tablespoon Dijon mustard
18 - 60 millilitres reserved pasta cooking water

# Instructions:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Reserve 60 millilitres of cooking water, then drain the pasta.
02 - In a bowl, toss cubed chicken with garlic powder, onion powder, smoked paprika, cayenne pepper if using, salt, and black pepper until evenly coated.
03 - Heat olive oil in a large skillet over medium heat. Arrange chicken pieces in a single layer and sear until golden brown and thoroughly cooked. Transfer chicken to a plate and set aside.
04 - In the same skillet over medium-low heat, melt butter. Add chicken broth, heavy cream, Dijon mustard, and red pepper flakes if desired. Scrape up any browned bits and stir until homogenous.
05 - Simmer for several minutes until sauce thickens slightly, stirring occasionally.
06 - Return seared chicken to the sauce. Add cooked linguine and gently toss to coat evenly in the sauce.
07 - Stir in Parmesan cheese, chopped parsley, and lemon juice. Toss again until sauce is creamy and all components are well combined.
08 - If needed, gradually add reserved pasta water, one spoonful at a time, until desired sauce thickness is achieved.
09 - Serve immediately. Garnish with additional parsley and Parmesan cheese as desired.

# Notes:

01 - For a lighter sauce, substitute heavy cream with half-and-half.
02 - Fettuccine or penne can be used in place of linguine as an alternative.
03 - Chicken thighs offer a richer taste if swapped for chicken breasts.
04 - A pinch of sugar may balance sauce acidity.
05 - Store leftovers in a sealed container in the fridge for up to 3 days and reheat gently with additional milk or broth.
06 - Season chicken right before cooking to retain moisture.
07 - Freshly grated Parmesan ensures a smoother sauce.
08 - Avoid rinsing pasta; the starch helps the sauce adhere.

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